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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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We eat beef stew at least once a week... Please try this, it’s YUMMY!! NOTE: This recipe requires about 2 hours cooking and that you check on it every 10 minutes, so don’t try this on a week night! Ingredients:
1kg stewing beef, cut into 2×2cm cubes (i buy ready cut pieces) |
3 large onions, cut into large chunks |
4 garlic cloves, each one cut in 3 |
1 x 2cm piece of ginger, grated |
1 glass of your favorite red wine |
3 potatoes, peeled and cut into about 3cm cubes |
2 teaspoons salt - add more if needed, taste while cooking |
1 teaspoon freshly ground black pepper |
1 cup celery, cut into 1cm slices |
2 cups carrot, cut into 2cm pieces |
2 tablespoons flour mixed till smooth in 1 glass of cold water |
water - to add as needed while cooking |
optional ingredients |
1 cup green beans |
2 cups finely sliced cabbage |
1 green bell pepper, sliced |
Directions:
1. In a large pot fry the meat in a little oil till browned all over, then lower heat
2. Add onions, garlic, carrots, celery, ginger and wine, cook for 2 minutes
3. Add 2 glasses of water and 1 teaspoon salt and pepper, turn heat to medium-high and let it boil
4. Check on it from time to time to make sure it doesn’t go dry and burn
5. Keep stirring and adding 2 glasses of water at a time when it starts drying up
6. When meat is almost done, add the potatoes and a teaspoon of salt and adjust water so potatoes are immersed
7. At this point you can also add any of the optionals listed above (mine usually has green beans)
8. Cook till veggies and meat are done, meat must be falling apart, if not, keep cooking! ^_^
9. Taste and adjust seasoning and water so there is enough to make a gravy to pour over rice (at least 3 glasses of liquid, it should be dark brown and quite tasty at this point, the onions, garlic, celery and carrot should have almost completely disintegrated to make the gravy)
10. To thicken the gravy, mix the flour in cold water till smooth
11. Add it to the pot stirring constantly to avoid lumps
12. Cook for 5 more minutes to thicken then serve hot over cooked rice
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